Anaheim and pasilla chiles combine in a puréed sauce for these Cal-Mex enchiladas, filled with cotija cheese, onions, and black olives. Penny De Los Santos
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On a cattle ranch in the santa Ynez foothills, a family holds fast to the land and the bounty it gives. From the November 2012 article California Eternal by Georgia Freedman.
Tri-tip steak, also called Newport, Santa Maria, or triangle steak, comes from the lean bottom sirloin. Here it’s sliced and seasoned with rosemary, chiles, garlic, and cumin in a tender filling for tacos. See the recipe for Grilled Tri-Tip Tacos »
Apricot Tarts with Pistachios
Lightly sweetened apricots are baked quickly in a simple shortbread crust for these rustic tarts, which are garnished with vibrant green pistachios and fleur de sel. See the recipe for Apricot Tarts with Pistachios »
Lompoc, California, home cook Juliana Fabio includes kidney beans, pinto beans, and chickpeas in this tomato-based, delicately-spicy side dish. See the recipe for Stewed Beans »
Onion and Olive Enchiladas
Anaheim and pasilla chiles combine in a pureed sauce for these Cal-Mex-style enchiladas, filled with cotija cheese and black olives. See the recipe for Onion and Olive Enchiladas »At Rancho San Julian in Lompoc, California, the author partakes in a meal with the extended Poett family and friends. Penny De Los SantosAt Rancho San Julian, neighbor Chris Malloy transports a table for the Poetts’ alfresco dinner with the help of his young son, Lucas. Penny De Los SantosElizabeth Poett and her dog, Ella, ride in the back of her father’s pickup truck in the La Cadena section of Rancho San Julian. Behind her is a ribbon of California’s Highway 1. Penny De Los SantosPoblano peppers, charred for tacos. Penny De Los SantosElizabeth Poett and her father, Jim, share a laugh on the porch of her ranch-style house. Penny De Los Santos
